I came back from Corsica a couple of weeks ago with a new obsession: fresh figs. Fig trees are everywhere there and my sister and I took full advantage, stopping to pick them whenever possible.
Corsica, aside from its cheese and charcuterie, is known for its chestnut flour, a finely ground, slightly sweet, gluten-free flour made from chestnuts. Crepes (though not popular in Corsica) are ubiquitous in Paris, so I decided to combine these two influences here.
Chestnut flour crepes with goat cheese and fresh figs will become a staple dish around here. I have never made crepes before – and I was surprised at how easy and versatile they are. Be sure to read the notes at the end of the recipe for some crepe making tips.